Pot ring Kuaishou recipe|Kuaishou version of mutton pilaf

People who have been to Xinjiang have never forgotten mutton pilaf, this Kuaishou version of mutton pilaf, made with pot ring food hui mutton skewers, delicious, convenient and fast, especially suitable for office workers. The pot ring Shihui mutton skewers are selected from high-quality raw materials, with a secret marinade lightly adjusted, and the quick-frozen below minus 30 °C is used to lock the freshness, with fat and thin, fresh and fragrant and less greasy. The pot ring is convenient and delicious, and it is a must-have for office workers.

Ingredients

PotringShihuilambskewer 1 bag

Onion Halfa

Redcarrot 1 piece

Yellowcarrot 1 piece

Raisins 1 handful

Longgrainfragrantrice 2 cups

Darksoysauce 1 spoon

Cooking Instructions

Preparation: Defrost the lamb skewers in advance, shred the onions, cut the carrots into thick strips (authentic Xinjiang pilaf is red and yellow carrots, we only have this red carrot here), and the raisins are washed to the ashes and set aside
Heat oil in a pan and sautÃ© the onion until fragrant
Add the lamb and stir-fry until browned
Add dark soy sauce
Bring to a boil in cold water, add the carrots and bring to a boil again
Pour into the rice cooker
Add the washed rice and press the cook button
With 15 minutes left to finish, sprinkle with raisins and quickly cover the pan
After cooking, simmer for another 5 minutes and mix well. Wow! It's so fragrant!
Serve. The rice is distinct, the lamb is tender and delicious, and the carrots are attractively colored! Let's eat!